红外光谱技术在食品检测中的应用

Application ofinfrared reflectance spectroscopy on fooddetection

红外光谱在食品检测研究中的应用较为广泛,具有样品前处理简单、操作方便、易于推广,且对气体、液体和固体样品均可准确检测等优点,表现出良好的发展前景。本文概述红外光谱技术的检测基本原理和化学计量学在红外光谱技术中的应用,在简要对比常用检测分析方法的优缺点基础上,对红外光谱技术在食品鉴伪、品质研究、有害物检测和成分分析等领域的研究进展进行了综述,详细介绍该技术与化学计量学结合评价食品品质的应用实例,同时提出目前研究存在的局限性,并陈述改进建议,且对该技术在食品检测研究的未来发展方向作出展望,以期为该技术的深人研究提供参考。

Infrared reflectance spectroscopy is extensively researched in food analysis testing. Because o f theadvantages o f w ide applicability, simple sample preparation, easy operation and prom otion, suitability for analysis forgas, liquid and solid form s, it shows a good prospect. This paper introduced the basic principles o f infraredreflectance spectroscopy, the application o f chem om etrics in infrared refletance spectroscopy, brief com parison o fadvantages and disadvantages o f different routine analytical method, sim ultaneously research progress o f infraredreflectance spectroscopy on identification, quality study, injurant detection and com ponent analysis in food field.M eanwhile, it detailedly introduced the application o f food quality evaluation by association o f infrared reflectancespectroscopy with chem om etrics, put forward the limitation o f current research and suggestions, and discussed thedevelopm ent prospects o f its application in food field, in order to provide references for the in-depth study o f thistechnology.